Potatoes In Paper Recipes

CRISPY POTATOES PAVé

Steps:

• Grease and line a 20cm loose bottom cake tin
• Melt 50g of butter in a saucepan and add the garlic for 1 minute. Add the thyme and stock and mix well.
• Peel the potatoes then slice in a food processor on the thinnest setting.
• Layer the potatoes in the tin evenly adding the buttery stock from time to time.
• Cover with foil and cook 180 for 1 hour or until completely tender.
• Leave to cool then fold the foil in half. Add two pieces of cardboard or a tin that fits and weigh down with more tins.
• Refrigerate overnight.
• Cut into 12 pieces and place on baking paper or a silicone mat.
• Melt the butter and brush the potatoes.
• Roast 200 C for 40 minutes then add thyme sprigs if using. Roast for a further 10 minutes.

EXTRA-CRISPY PARMESAN-CRUSTED ROASTED POTATOES

Steps:

• Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
• Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
• Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
• Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
• Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
• Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.